In the notorious world of Dubai’s nouvelle cuisine, diners would be hard-pressed to find a fine dining establishment that has served as a favourite mainstay for night outs, business rendezvous, lavish brunches, or just simply lounging with a glass of a 2018 Châteauneuf-du-Pape. Even tougher would be to find a completely home-grown brand that has managed to stand out in a culinary competitive world of upscale dining. Roberto’s stands as a stalwart of DIFC’s epicurean scene, the pièce de résistance of local establishments if you will.
A favourite on the Dubai food scene. As a decade old veteran home grown establishment, Roberto’s sincerely identifies Dubai’s stature as an inimitable cosmopolitan and metropolitan metropolis and uses that to incorporate Italian and European cuisine with the Essence of Dubai. Aptly demonstrated by the recurring chief guest chef, Enrico Bartolini, straight off the jet from an Italian Embassy organised soiree in Washington DC, arrived to curate a five course experience for Roberto’s tenth anniversary lunch.
A celebration for the decades does not get better than Chef Enrico’s ‘amouse bouche’ and Potato Uovo e Uovo; a warm potato foam and zabaione based platter with capers and salmon eggs. A perfect demonstration of the avant-garde and nouvelle cuisine, Roberto’s has been delivering for a decade now. A mouth-watering beetroot and gorgonzola risotto followed by a delectable slow cooked oxtail for the main course to wrap up the gastronomic delight. For dessert, Chef Enrico joined the table, and with his nine Michelin Star swagger, added the finishing touches to the ‘Ciocco Colato’ to round off the proceedings. A celebration rated 9 Michelin Stars is very apropos for a lifestyle venue with a culinary concept of the calibre of Roberto’s.
The tenth anniversary festivities will stretch throughout the year with a planned makeover of the terrace, the launch of a new premium lounge, and a possibility of a Roberto’s published book to commemorate 10 years since inception. Roberto’s influence as an institution continues to cultivate globally; apart from its ‘Roberto’s Mare’ property in the Adriatic Riviera of Porto Montenegro, Roberto’s aim to become the flag bearer of avant-garde haute cuisine in the Middle East with confirmed properties set to open in The Ritz-Carlton Amman, St Regis Doha and The St. Regis Muscat.
